This thick and puffy pancake has such a pretty presentation. And, it is extra yummy if you top each slice off with warm pancake syrup or a dollop of whipped cream. Your whole family will devour this breakfast…mine did!! 🙂
1/3 cup butter
1 cup all-purpose flour
1 cup milk
Dash of salt
1 can (21oz) apple, peach, or cherry pie filling
Toasted walnuts, optional
Place butter in a 10 inch oven proof skillet. Place in a 425 degree oven until melted. In a large mixing bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet, pour the remaining butter into the batter; mix until blended. Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.
In a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.
If you like this recipe then you might also like my Mini German Pancakes.
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